Faculty

For filmmaker Rob Stewart, exploring sharks began as an underwater adventure. What it turned into was a beautiful and dangerous life journey into the balance of life on earth. Stewart debunks historical stereotypes and media depictions of sharks as bloodthirsty, man-eating monsters and reveals the reality of sharks as pillars in the evolution of the seas.

Do you remember the first Earth Day in 1970? When did you first become aware of environmental issues in your community or in your life? See how Earth Day started in this inspiring story of the modern environmental movement.

Green Builders profiles green building pioneers who have taken the leap into making their part of the "built environment" a more energy-efficient and environmentally-friendly place. Their homes and offices are the proving grounds for green building; revealing that building greener is less complicated and expensive than you probably thought, and more rewarding in the long run.

From styrofoam cups to artificial organs, plastics are perhaps the most ubiquitous and versatile material ever invented. No invention in the past 100 years has had more influence and presence than synthetics. But such progress has had a cost.

The Committee on Environment will hold its ninth annual Rethink conference, which traditionally aims to provide the community with information on environmental initiatives on campus by students and the administration, as well as an opportunity to provide suggestions on priority environmental projects to be addressed. Focus this year will be on taking action and the Sustainable Projects Fund.

The Sub-Committee on Environment will hold its eighth annual Rethink conference, which traditionally aims to provide the community with information on environmental initiatives on campus by students and the administration, as well as an opportunity to provide suggestions on priority environmental projects to be addressed. Focus this year will be on education and sustainability.

McGill’s new Office of Sustainability will open on Feb. 11, marking an important step in the University’s drive to become a thoroughly green institution.

Join Food & Dining Services Chef Oliver De Volpi at the Royal Victoria Dining Hall where he demonstrate how to make a healthy, low fat version of Chicken Scallopini and Spinach Fettucini. You will have the chance to savour this delicious lunch. Bon appetit!